DEXTRINE MALTOSE IN BEER-WORTS. 135 



but the relative proportions of dextrine-nialtrose obtainable at given 

 temperatures is of far moi-e consequence, ordinarily, to the brewer 

 than is the absolute convertible capacity of the diastase contained in 

 a given sample. 



In view of the fact that imder the present system of estimating 

 the diastatic capacity of malt, no comparison can be made between 

 the results obtained by ditierent observers, each analyst having to 

 make his own standard, and the doubtful utility of such returns to 

 the prudent brewer, the wi-iter is led to propose the following method 

 of analysis and stating results. In brief, to take a fixed quantity of 

 malt, infuse at a given temperature, preferably 150° F. ; keep at that 

 temperature half an hour, then boil. Estimate the dextrine and 

 maltose formed and return as such. And the diastatic ca[)acity to 

 be judged by the relative pi'oportio'ns of these two bodies, as i-eferred 

 to a certain fixed ratio. This latter the writer trusts shortly to be 

 able to suggest, or at least to produce some data for fixing the same, 

 from the results obtainable from a series of experiments he is now 

 conducting. 



In answer to an enquiry of Dr. Bryce, Mr. Richardson said 

 that the result was much affected by the difference in the 

 quality of the grain. The EngHsh barley was heavy in 

 albuminoids, which was counteracted by the infusion of more 

 hops. The Canadian barley through manuring also contained 

 more albuminoids, which affected the diastatic action. The 

 effect of free oxygen was so small as not to be noticed in 

 practical work in England. 



FOURTEENTH MEETING. 



Fourteenth Meeting, 19th February, 1887, the President in 

 the Chair. 



The Cut'ator announced a donation from Mr. Finlay 

 McCallum, of Milton, of a valuable carved Stone Pipe, for 

 which thanks were tendered. 



Exchanges since last meeting, 79. 



Mr. R. H. Bethune was elected a member. 



